Foods I Objective 2.02 SafePlates

Which of these people would be considered highly susceptible to foodborne illness?

• preschooler

• adult on kidney dialysis

• woman who is 15 weeks pregnant

• all of the above

Slicing meat using a meat slicer left out at room temperature requires that:

• the slicer must be cleaned and sanitized every four hours.

• the slicer must be cleaned and sanitized when done slicing meat for the day.

• the slicer must be cleaned and sanitized at the end of an volunteer’s shift.

• the slicer must be disassembled and put in the dishwasher.

Ground beef cooked in a microwave must reach an internal temperature of:

• 135°F.

• 145°F.

• 155°F.

• 165°F.

What color represents the FRUIT section on ChooseMyPlate?

• blue

• purple

• red

• green

All leftovers must be reheated for 15 seconds to the minimum temperature of:

• 135°F.

• 145°F.

• 155°F.

• 165°F.

Which food was correctly cooled?

• a large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours

• beans that did not cool to 70°F within 2 hours, but were reheated to 145°F for 15 seconds within 2 hours and then cooled correctly

• cooked poultry that cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours

• a roast that cooled from 135°F to 70°F within 4 hours and from 70°F to 41°F within an additional 6 hours

A friend has been diagnosed with Norovirus. Should he volunteer at the soup kitchen?

• Yes, he can as long as he washes his hands well.

• Yes, he can as long as he is restricted to washing dishes

• No, he must be excluded but can tomorrow

• No, he must be excluded until cleared by a doctor

What should you do to avoid cross-contact when preparing food for someone with a food allergy?

• wipe down work surfaces with a wet cloth

• wash, rinse, and sanitize surfaces and utensils between uses

• use only organic ingredients

• cook the food to its minimum internal temperature

What is the minimum internal temperature for a beef roast?

• 145* for 15 seconds

• 155* for 4 minutes

• 155* for 15 seconds

• 145* for 4 minutes

Which is the most important reason a food employee should not chew gum while preparing food?

• customers may see and find it distasteful

• saliva can be transferred to a food handler's hands and spit onto food

• it can be a choking hazard

• it prevents a food handler from tasting food